Did you know that gelatin has been in use since the time of ancient Egypt?
The main reason why gelatin has remained in use for over 3,000 years is that it offers significant advantages over other hydrocolloids. It is a multi-talented ingredient. No other single hydrocolloid can match gelatin.
Gelatin combines all the following characteristics in a single product: · Exemplary water binding characteristics · Excellent foaming stability · Viscosity modification · Gelation · Emulsifying properties · Binding properties · Elasticity · Film forming properties · Protein supplement
These many characteristics enable gelatin to be used in a wide range of applications and products found both in industry and in the home.
If not for gelatin, how would we get gummy bears and jellies, where the gelatin imparts such superior taste and flavour release? And in dairy products, such as ice cream or yoghurts, how would we otherwise enjoy that smooth, creamy mouth feel?
Without gelatin, the pharmaceutical and vitamin industries would be unable to produce the modern day capsules which allow for the measured dosage and controlled release of medicines, drugs and vitamins.
Even though gelatin has been with us for over 3,000 years, it continues to find new uses. Not only is it indispensable in photographic film and paper but also, in this age of global electronic communications, it is vital for our printing papers and digital photographs.
We enjoy our gummy bears and our ice cream so much more because of their gelatin content; we need gelatin for our medicine or vitamin dosages, and we often use gelatin with our computers when printing-all without necessarily knowing gelatin's essential role.
Today, the 11 GMAP member companies manufacture their range of gelatins in state-of- the-art plants under strict processing regimes demanded by the food, pharmaceutical and photographic industries. Because food grade gelatin manufactured by GMAP members is produced under strict processing regulations and practices, akin to those for meat and milk, it is a safe, healthy and natural product.
Among gelatin's many attributes are its several key advantages over other hydrocolloids: · It is a natural protein whose constituent amino acids are identical to those that occur naturally in the human body. As such, it is generally accepted as food in its own right. · It is extracted from non-genetically modified materials. · Furthermore, alternative hydrocolloids only replace one attribute of gelatin. In some cases, such replacements have been highly chemically transformed from their original material and are not classed as foods. Their use is then regulated.
Another distinct advantage for today's consumer is that gelatin is not an additive, and can be used freely without limitation or qualification. Thus an 'E' number, as required by many countries on food labeling, is not necessary for gelatin.
Is it any wonder that gelatin—whether used in the food, pharmaceutical and photographic industries—has been described as the technologist's 'Swiss Army Knife'?
With gelatin's multiple advantages and superiority over other hydrocolloids, when technologists consider their options, the clear choice is gelatin—the natural choice.
Gelatin as a Food Ingredient Gelatin is truly remarkable in terms of its many functional properties in food applications.
It can function as a gel, a whipping agent to foam and aerate, a protective colloid, a binding agent, a film former, a thickener, a processing aid, an emulsifier, a stabiliser or as an adhesive. In some applications, several of these functions are called upon together.
Gelatin desserts
Gelatin desserts are perhaps the most widely known use of gelatin to people of all ages. They can be traced back to 1845, when a US patent was issued. Over 150 years later, they remain popular worldwide.
Confectionery
Gelatin confections are typically made from a base of sugar, corn syrup and water. To this are added flavour, colours and texture modifiers. Gelatin is widely used in confectionery because it gels, foams or solidifies into a piece that dissolves slowly in the mouth, gently releasing flavours and creating a smooth taste sensation.
Dairy products
Gelatin acts as both a texturiser and a stabiliser in many dairy products, including yoghurts and supreme ice creams. In yoghurts it helps avoid the floury texture of starches, while in ice creams it controls the excess formation of ice crystals. In both yoghurt and ice cream, as with similar dairy desserts or iced confections, gelatin melting at body temperature provides a smooth creamy sensation and allows the full release of flavours and aromas
Gelatin in meats
There are jellied meat products of many kinds. For example, gelatin is use in gel aspics, glazed and canned meats. Its main function is to absorb meat juices and give form and structure to products that would otherwise fall apart.
Beverages
By acting as a coagulant, gelatin can be used to precipitate impurities during the manufacture of wine, beer, cider and juices. It has the advantages of unlimited shelf life in its dry form, ease of handling, rapid preparation and brilliant clarification.
Low fat and 'Lite' foods
Gelatin's unique properties are utilised in the production of many 'lite' foods and items such as margarine and other low fats.
Gelatin: The Natural Choice
Did you know that gelatin has been in use since the time of ancient Egypt?
The main reason why gelatin has remained in use for over 3,000 years is that it offers significant advantages over other hydrocolloids. It is a multi-talented ingredient. No other single hydrocolloid can match gelatin.
Gelatin combines all the following characteristics in a single product:
· Exemplary water binding characteristics
· Excellent foaming stability
· Viscosity modification
· Gelation
· Emulsifying properties
· Binding properties
· Elasticity
· Film forming properties
· Protein supplement
These many characteristics enable gelatin to be used in a wide range of applications and products found both in industry and in the home.
If not for gelatin, how would we get gummy bears and jellies, where the gelatin imparts such superior taste and flavour release? And in dairy products, such as ice cream or yoghurts, how would we otherwise enjoy that smooth, creamy mouth feel?
Without gelatin, the pharmaceutical and vitamin industries would be unable to produce the modern day capsules which allow for the measured dosage and controlled release of medicines, drugs and vitamins.
Even though gelatin has been with us for over 3,000 years, it continues to find new uses. Not only is it indispensable in photographic film and paper but also, in this age of global electronic communications, it is vital for our printing papers and digital photographs.
We enjoy our gummy bears and our ice cream so much more because of their gelatin content; we need gelatin for our medicine or vitamin dosages, and we often use gelatin with our computers when printing-all without necessarily knowing gelatin's essential role.
Today, the 11 GMAP member companies manufacture their range of gelatins in state-of- the-art plants under strict processing regimes demanded by the food, pharmaceutical and photographic industries. Because food grade gelatin manufactured by GMAP members is produced under strict processing regulations and practices, akin to those for meat and milk, it is a safe, healthy and natural product.
Among gelatin's many attributes are its several key advantages over other hydrocolloids:
· It is a natural protein whose constituent amino acids are identical to those that occur naturally in the human body. As such, it is generally accepted as food in its own right.
· It is extracted from non-genetically modified materials.
· Furthermore, alternative hydrocolloids only replace one attribute of gelatin. In some cases, such replacements have been highly chemically transformed from their original material and are not classed as foods. Their use is then regulated.
Another distinct advantage for today's consumer is that gelatin is not an additive, and can be used freely without limitation or qualification. Thus an 'E' number, as required by many countries on food labeling, is not necessary for gelatin.
Is it any wonder that gelatin—whether used in the food, pharmaceutical and photographic industries—has been described as the technologist's 'Swiss Army Knife'?
With gelatin's multiple advantages and superiority over other hydrocolloids, when technologists consider their options, the clear choice is gelatin—the natural choice.
Gelatin as a Food Ingredient
Gelatin is truly remarkable in terms of its many functional properties in food applications.
It can function as a gel, a whipping agent to foam and aerate, a protective colloid, a binding agent, a film former, a thickener, a processing aid, an emulsifier, a stabiliser or as an adhesive. In some applications, several of these functions are called upon together.
Gelatin desserts
Gelatin desserts are perhaps the most widely known use of gelatin to people of all ages. They can be traced back to 1845, when a US patent was issued. Over 150 years later, they remain popular worldwide.
Confectionery
Gelatin confections are typically made from a base of sugar, corn syrup and water. To this are added flavour, colours and texture modifiers. Gelatin is widely used in confectionery because it gels, foams or solidifies into a piece that dissolves slowly in the mouth, gently releasing flavours and creating a smooth taste sensation.
Dairy products
Gelatin acts as both a texturiser and a stabiliser in many dairy products, including yoghurts and supreme ice creams. In yoghurts it helps avoid the floury texture of starches, while in ice creams it controls the excess formation of ice crystals. In both yoghurt and ice cream, as with similar dairy desserts or iced confections, gelatin melting at body temperature provides a smooth creamy sensation and allows the full release of flavours and aromas
Gelatin in meats
There are jellied meat products of many kinds. For example, gelatin is use in gel aspics, glazed and canned meats. Its main function is to absorb meat juices and give form and structure to products that would otherwise fall apart.
Beverages
By acting as a coagulant, gelatin can be used to precipitate impurities during the manufacture of wine, beer, cider and juices. It has the advantages of unlimited shelf life in its dry form, ease of handling, rapid preparation and brilliant clarification.
Low fat and 'Lite' foods
Gelatin's unique properties are utilised in the production of many 'lite' foods and items such as margarine and other low fats.